Sauce espagnole #1

6 Servings

Ingredients

Quantity Ingredient
½ cup Lard or beef fat
½ cup Flour
8 cups Brown stock
1 teaspoon Thyme leaves
3 tablespoons Tomato paste
⅓ cup Chopped onion
⅓ cup Chopped carrot
⅓ cup Chopped celery
1 Bay leaf; crushed
2 Sprigs parsley
Salt & pepper

Directions

Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme, tomato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups.

Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice.

THE OYSTER BAR

GRAND CENTRAL STATION;MANHATTAN From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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